ABSTRACT

In this study, the effect of cooking banana and pumpkin pulp addition on the quality characteristics of wheat bread was estimated following standard procedures. The flour samples were evaluated for their functional properties, while the bread samples were evaluated for their physicochemical properties and sensory characteristics. Based on the functional analysis, the addition of cooking banana flour and pumpkin pulp flour showed an increase in the bulk density, water absorption capacity, oil absorption capacity and emulsion capacity. The functional composition showed that the bulk density, water absorption capacity, oil absorption capacity, wettability, gelatinization capacity, gelatinization temperature and emulsion capacity ranged from 0.77g/ml-0.86g/ml, 13.75g/ml-15.75g/ml, 14.70g/ml-17.35g/ml, 17.10secs-21..05secs, 4.00- .50, 57.65°C-68.05°C and 43.70mL-47.55mL respectively. By the addition of cooking banana and pumpkin pulp flour to wheat bread, the results showed significant (p< 0.05) increase in the moisture content (28.97%-34.21%), ash (1.80%-2.97%), crude fibre (1.55%-2.97%), crude fat (2.49%-2.63%), protein (11.98%-12.78%) of the bread, the carbohydrate ranged from 48.50%- 52.70%. By increasing the concentration of the cooking banana flour and pumpkin pulp flour, the loaf volume was increased. The result for the physical properties showed that the volume, weight, and specific volume of the bread ranged from 144.96m³-273.80m³, 190.50g-291.50g and 0.97m³/g-1.66m³/g respectively. Sensory evaluation with the use of the hedonic scale indicated that the bread with 85% wheat and 7.5% cooking banana and pumpkin pulp flour had the highest rating followed by the bread with 90% wheat and 5% cooking banana and pumpkin pulp flour. The results indicated that substitution of wheat with 7.5% cooking banana and pumpkin pulp flour is possible and contributes greatly to the nutritional properties of such bread and also increases the volume and weight to satisfy the consumer greatly. It also proves that the bread is capable of providing required nutrient for daily activities.